Navy Bean Soup in a large green pot.

Navy Bean Soup

  • Author: Contentedness Cooking
  • Prep Time: ​5
  • Cook Time: 90
  • Total Time: 50 minute
  • Yield: 6 1x
  • Category: Soup, One Pot
  • Method: Cooking, One Pot
  • Cuisine: Vegan, Vegetarian


This homemade Navy Bean Soup is super easy to make, protein rich and satisfying. The basic ingredients are soaked beans, onions, garlic, chopped tomatoes, and vegetable broth – with optional carrots and celery for extra flavor. An amazing one pot meal which is full of flavor and naturally vegan. Perfect meal prep recipe for lunch and dinner.



  • 2 cups dried navy beans (1 pound), soaked
  • 14 oz can chopped tomatoes
  • 1 cup onions, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • salt, pepper to taste
Optional add ons:
  • 23  Tbs Ketzap manis (use gluten free, if needed)
  • 4 tsp Italian seasoning
  • 1/3 cup chopped celery stalks
  • 1/2 cup carrots, chopped


  1. Wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.
  2. Add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.
  3. Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.


The prep time does not include the time for soaking the beans.


  • Serving Size: 1.5 cups
  • Calories: 276
  • Sugar: 7.3 g
  • Sodium: 108 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 51.7 g
  • Fiber: 12.3 g
  • Protein: 16.8 g
  • Cholesterol: 0 g

Keywords: Bean soup, meal prep, vegan, vegetarian, lunch, dinner